Yam Nuea Yang (Spicy Thai Beef Salad) for the Beef Checkoff #SundaySupper

This week, in conjunction with the Beef Checkoff, the #SundaySupper tastemaking team is sharing recipes that help make every meal count, offering people tasty ways to eat protein-rich foods at every meal. Here are some helpful resources for you: a sheet for how to stock your protein pantry and tips on easy ways to add protein. Additionally, the #SundaySupper team has cooked up six breakfast dishes, seven lunch dishes, and seven dinner dishes to inspire you through the 30 Day Protein Challenge - and beyond.

The 30 Day Protein Challenge is a fun, step-by-step way to help you get an optimal amount of protein throughout your day. Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals.

My relationship with beef has a checkered past. For the greater part of a decade - through my teens and early 20s - I didn't eat beef or any other kind of meat. I was a vegetarian. But after six or seven years, despite creating complete proteins by combining vegetable foods, I began to notice unwelcome changes. I know this might sound frivolous and vain, however, for a mid-20s gal, thinning hair and brittle fingernails is problematic. Really problematic. So, I began to ease back into being an omnivore. I started with seafood first, then added in chicken, pork, and beef slowly. Now, I can't imagine not eating beef! It's versatile and tasty.

It's important to me that my kids understand from where their food comes. I want them to know that meat comes from an animal; it doesn't just appear wrapped in cellophane at the grocery store.

Luckily I have a couple of friends who have beef cattle. So, when we were invited to a friend's ranch in south Monterey County, to help with the tagging and branding of some calves, I said 'yes!'

Sometimes, when we're eating beef, my littlest kitchen elf queries, "Have I met this beef?" 

His brother corrects him, "You mean cow. Your question should be 'Have I met this cow?'"

"No, I know what I mean. A cow has legs...and ears...and a tail....like Uncle Brian's cows. This is beef!" he gestures insistently at the plate. "Have I met this beef?"

Yam Nuea Yang (Spicy Thai Beef Salad)

by Culinary Adventures with Camilla

Yam Nuea Yang, a spicy beef salad from Thailand, is a fabulous summer meal. You can cook the meat and make the dressing ahead of time. So, it's quick to assemble your salad for lunch or dinner the following day. For the record, my version is slightly less than traditional as I add in many different vegetables. Your typical Yam Nuea Yang is usually just meat, tomatoes, and onions in a spicy dressing. Regardless, it's a filling, hearty meal. And its spiciness pairs with the freshness from the citrus and herbs to make it a delight for the taste buds.

A note on the cut because I've seen different discussion streams that people outside of California are unfamiliar with the tri-tip. Tri-tip is a tender, lean beef cut that was primarily marketed in California and is still sometimes called a Santa Maria steak. Other names are bottom sirloin roast and triangle roast. If you don't see it in the meat case, you may need to request it from your butcher. 

Ingredients makes 4 entree sized portions

Beef

• 1 to 2 pound tri tip roast (mine was cut into three steaks)
• 1 t freshly ground salt
• 1 t fresh minced lemongrass
• 1 t fresh minced ginger
• 1 t fresh minced chilis
• 1 T fresh minced cilantro
• 1 T fresh minced garlic
• olive oil for searing

Salad

• 3 tomatoes,sliced into wedges
• 1 cucumber, thinly sliced
• 4 to 5 mini yellow peppers, thinly sliced
• 1 to 2 purple carrots, julienned
• 1/2 red onion, thinly sliced
• 1 bunch fresh mint, some leaves intact and some chopped
• 1 bunch fresh cilantro, some leaves intact and some chopped
• 1 bunch fresh Thai basil, some leaves intact and some chopped

Dressing

• 1 T organic dark brown sugar
• juice from 1 organic Meyer lemon (lime is traditional, but we have a Meyer lemon tree and I use what I have!)
• 3 T fish sauce
• 1 t fresh minced ginger
• 1 t fresh minced chilis
• 1 T fresh minced cilantro
• 1 T fresh minced garlic

Procedure

Beef

Let beef come to room temperature. In a small mixing bowl, whisk together the salt, lemongrass, ginger, chilis, cilantro, and garlic till it forms a paste. Rub the paste evenly over the meat until it is completely coated. Preheat oven to 425°F.

Heat olive oil in large, flat bottom pan over medium heat until hot but not smoking, then sear steaks for 1 minute on each side. Transfer beef to a rimmed baking dish and roast to desired doneness. Here's a rough guide to internal temperatures...

• Rare: 120 to 125°F - the center is red, approximately 25 minutes.
• Medium Rare: 130 to 135°F - the center is very pink, approximately 30 minutes.
• Medium: 140 to 145°F - the center is light pink, approximately 40 minutes.
• Medium Well: 150 to 155°F - the center has no pink, approximately 50 minutes.

Remove from the oven and tent with foil. Let stand for 10 minutes before slicing.

Salad

Arrange all of the ingredients on your serving plates. I just try to balance layers and color.

Dressing

Place all of your ingredients in a small mixing bowl.Whisk to combine. Taste and adjust as needed. The key to the dressing is to achieve a balance between the sweet, sour, salty and spicy flavors.

To Serve

Top the vegetables with thinly sliced beef. Drizzle with dressing. Serve immediately.

Here's what the rest of the #SundaySupper team made...

Start your day deliciously:

• Avocado Crostini with Beef and Eggs by Whole Food | Real Families
• Beef and Cheddar Quiche by Cindy's Recipes and Writings
• Beef Migas by Shockingly Delicious
• Chicken Fried Steak and Eggs by Bobbi's Kozy Kitchen
• Mexican Shredded Beef Breakfast Burritos by Magnolia Days
• Philly Cheesesteak Breakfast Wrap by Family Foodie

Power up at lunch:

• Beef Gyros by Peanut Butter and Peppers
• Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
• Shaking Beef Cobb Salad by Nosh My Way
• Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
• Taco Pasta Salad by Alida's Kitchen
• Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor's Adventures
• Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla

Make a fantastically satisfying Sunday Supper:

• Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
• Beef Tenderloin with Ratatouille by Recipes Food and Cooking
• Beef Teriyaki Kabobs by That Skinny Chick Can Bake
• Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
• Pan Seared Steak with Garlic Butter by Life Tastes Good
• Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
• Spinach Stuffed Steak Pinwheels by The Dinner-Mom

Get your knife supply ready:

• Four Essential Knives by the Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. We have a special Sunday Supper Protein Packed Recipes Pinterest board as well.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

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